K-ZO Restaurant

9240 Culver Blvd, Culver City CA 90232 (310) 202-8890
Cuisines and Dishes at K-ZO Restaurant:
  • Japanese
  • Sushi

Menu for K-ZO Restaurant

Menu for K-ZO Restaurant provided by Allmenus.com

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Reviews for K-ZO Restaurant

Ratings and Reviews for K-ZO Restaurant

  • Yelp user Micheal F.

    May 07 2012

    Micheal F. via Yelp

    good food I will be backread more

  • Yelp user Chris G.

    May 07 2012

    Chris G. via Yelp

    Located on the ground floor of the building with Trader Joe's, parking is free for 2 hours. From the outside this looks to be a another trendy West side...read more

  • Yelp user Cat D.

    Apr 29 2012

    Cat D. via Yelp

    Loved the sushi here... Our waitress KANA was great... will be coming back!read more

  • Jan 20 2009

    liveyourlifein09 via Citysearch

    I Love this place! I go to K-ZO for my japanese food and GYENARI for my Korean BBQ Food. ...read more

  • Jan 19 2009

    ocbratt via Citysearch

    I live in south OC and drive up almost every weekend just to see Keizo and eat the best sushi ever! My boyfriend's sis is one of t...read more

  • Apr 30 2008

    culvercityrocks via Citysearch

    With all the new restaurants budding in Culver City, it is nice to have a great japanese sushi restaurant. Kzo had a rocky start, ...read more

From Citysearch

The Scene
Stylish minimalism converges with industrial chic as polished concrete, plate glass, white walls, grey banquettes and exposed pipes offset gunmetal beads and flickering votives. The gleaming sushi bar mesmerizes an upscale Culver City crowd, culinary pilgrims and handsome young professionals.

The Food
Chef/owner Keizo Ishiba (formerly of Sushu Roku) revitalizes the soul of Japanese tradition with accents of French technique and an almost preternatural sense for the market's top fish in his perfect sushi and inventive small plates. Ishiba shops daily for premium toro, kanpachi, or fresh sardines that make up beautiful seasonal specials. Icy fresh Kumamoto oysters are topped with silken sweet uni, osetra caviar and gold flakes, creating a symphony of flavors in a single transcendent bite. Rich braised abalone is bathed in light foie gras sauce and truffle oil atop broth-infused daikon. Steamed monkfish liver's bold taste is counterbalanced with citrusy ponzu, while eringi mushrooms sauteed in yuzu evoke the essence of autumn woods meeting winter.

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